About the Book

The New Royal Cook Book was published by the Royal Baking Powder Company of New York, and its opening page is a piece of argument, not a recipe: “Royal Baking Powder may be used instead of yeast to leaven bread. It does precisely the same work.”

The claim it really wants to make is about time — that baking-powder bread “can be mixed and baked in about an hour and a half” — and almost every recipe in the book is quietly built to demonstrate it.

This edition is built from professionally keyed text, checked against the page scans.

This site reproduces the complete text of the original 1922 edition, digitized page by page from the original printing. The book is in the public domain.